Recipes

Veal and Cheese Rouladen

Veal_Recipe_pic

Ingredients

1/3 cup light sour cream 3 tbsp chopped fresh parsley 2 tbsp dill pickle juice 1 tbsp German-style mustard or Dijon mustard 1 tsp cornstarch 4 pieces veal scaloppini (about 1 lb/450 g) 1/4 tsp each salt and pepper 4 slices (75 g) Canadian Swiss cheese 2 dill pickles, quartered lengthwise 2 tbsp all-purpose flour 1 tbsp each vegetable oil and butter 1 onion, finely chopped 3/4 cup chicken broth

Directions

In small bowl, whisk together sour cream, parsley, pickle juice, mustard and cornstarch; set aside. Between waxed paper or plastic wrap, pound veal to tenderize. On work surface, sprinkle veal with pinch each of the salt and pepper. Cover with cheese, leaving about 1/4-inch (5 mm) border. Place 2 pickle quarters on each piece and roll up, making sure no cheese is visible outside. Sprinkle with remaining salt and pepper; roll in flour to lightly coat. In skillet, heat oil and butter over medium heat; fry veal rolls, turning often, until browned and just a hint of pink remains in centre of meat, about 8 minutes. Transfer to warm platter; keep warm. Add onion to pan; saute scraping up brown bits, until softened and light golden, about 5 minutes. Stir in broth and bring to boil; reduce heat and simmer, stirring often, for 3 minutes. Stir sour cream mixture into pan and simmer, stirring, for 2 minutes. Spoon over veal. Makes 4 servings.
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Turkey Stock with Bacon Rind

Turkey_Recipe_pic

Ingredients

Turkey wing tips, neck, heart and gizzard Bacon rind from stuffing 1 rib celery 1 onion, halved lengthwise 1 leek, halved lengthwise 1 carrot, chopped 3 sprigs fresh parsley 3 sprigs thyme 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) black peppercorns 2 whole cloves 1 bay leaf

Directions

In large saucepan, bring turkey wing tips, neck, heart and gizzard, bacon rind and 5 cups (1.25 L) water to boil; skim off foam. 

Add celery, onion, leek, carrot, parsley, thyme, salt, peppercorns, cloves and bay leaf; return to boil. Reduce heat, cover and simmer for 3 hours. Strain.
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Steamed Clams with Chorizo and Tomatoes

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Ingredients

2 tbsp (30 mL) extra virgin olive oil 1-1/2 cups (375 mL) sliced dried chorizo sausages, (6 oz/175 g) 1 onion, thinly sliced 1 garlic clove, minced 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) pepper 2 lb (907 g) plum tomatoes, chopped 1 tbsp (15 mL) sherry vinegar, or wine vinegar 4 lb (1.8 kg) littleneck clams, scrubbed 1/2 cup (125 mL) packed torn fresh basil

Directions

In Dutch oven, heat oil over medium heat; fry chorizo, onion, garlic, salt and pepper, stirring occasionally, until onion is softened, about 8 minutes. 

Stir in tomatoes and vinegar; cook over medium-high heat, stirring occasionally, until slightly thickened and tomatoes are tender, about 15 minutes.

Add clams; cover and bring to boil over high heat. Cook just until clams open wide, 8 to 10 minutes. Discard any that do not open. Remove from heat; stir in basil.
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Maple Syrup Pork Ribs

Pork_Recipe_pic

Ingredients

6 lbs pork ribs 2 cups (500 mL) maple syrup 1 cup (250 mL) water 2 tbsp (30 mL) chili sauce 2 tbsp (30 mL) Worcestershire sauce 1/2 tsp (2 mL) dry mustard powder 1 large onion, chopped 1 dash freshly ground pepper

Directions

Preheat oven to 425 degrees. 

To prepare pork ribs, cut into single ribs or small serving sizes with a sharp knife. Leaving space between if possible, place ribs on a large non-stick roast pan or use racks with jelly roll pans underneath. (Tip: line the pans with foil and spray racks with cooking oil for easy clean up.) 

Roast in the oven for 30 minutes, turning once halfway through. 

Meanwhile, prepare sauce. In a heavy bottom saucepan, combine maple syrup, water, chili sauce, Worcestershire sauce, dry mustard powder, chopped onions and ground pepper. Bring to a boil over medium-high heat. Reduce heat if necessary and boil gently, uncovered, for five minutes, stirring occasionally. Sauce will thicken slightly. 

Drain ribs and place meaty side down, in a shallow 4-litre baking dish. Pour sauce over ribs. Bake uncovered, in the center of a 350 degree oven for one hour.
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Smokey Chicken Wings

Marinated_Recipe_pic

Ingredients

2-1/2 lb (1.1 kg) chicken wings 1/3 cup (75 mL) tomato sauce 1/4 cup (60 mL) packed brown sugar 1/4 cup (60 mL) Dijon mustard 2 tbsp (30 mL) smoked paprika 2 tbsp (30 mL) lime juice 2 tbsp (30 mL) vegetable oil 1 clove garlic, minced 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) pepper

Directions

Cut tips off chicken wings and separate wings at joint. 

In bowl, combine tomato sauce, brown sugar, Dijon mustard, smoked paprika, lime juice, vegetable oil, garlic, salt and pepper. Add wings and stir to coat. Cover and refrigerate for at least 4 hours or up to 24 hours.

Reserving marinade, arrange wings on rack on foil-lined rimmed baking sheet. Spoon half of the marinade over wings; bake in 400°F (200°C) for 20 minutes. Turn and brush with remaining marinade; cook for 20 minutes or until juices run clear when pierced. Broil for 1 minute per side or until browned and crisp. Source : Bacardi Summer Recipes
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Rosemary Rack of Lamb

Lamb_Recipe_pic

Ingredients

1/4 cup (60 mL) fresh bread crumbs 1 tbsp (15 mL) chopped fresh rosemary 1 tbsp (15 mL) grated Parmesan cheese 1 minced clove of garlic 1 pinch each of salt and pepper 1 tbsp (15 mL) Dijon mustard 1 lb (454 g) rack of lamb, (about 8 bones) 1 tbsp (15 mL) extra-virgin olive oil

Directions

In small bowl, combine bread crumbs, rosemary, Parmesan cheese, garlic, salt and pepper. Spread mustard evenly over lamb; coat with bread crumb mixture.

In ovenproof skillet, heat oil over medium-high heat; cook lamb, fat side down, until golden, about 2 minutes. 

Bake in 425°F (220°C) oven until meat thermometer registers 145°F (63°C) for medium-rare, about 15 minutes.
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Roast Goat

Goat_Recipe_pic

Ingredients

2 Tbs. granulated garlic 2 Tbs. paprika 1 Tbs. coarse ground black pepper 1 Tbs. rosemary 1 Tbs. thyme 1/2 cup steak sauce 1/4 cup Worcestershire sauce 1/4 cup hot red pepper sauce (optional), or to taste 4 lbs. goat leg or shoulder roast 1 cup water

Directions

Combine all ingredients, except meat and water, in a bowl. Add meat and turn to coat thoroughly. Marinate in refrigerator 3 hours or overnight.
Preheat oven to 350°F. Transfer roast to ovenproof pan. Add water to marinade and mix well. Pour over meat. Cover pan and roast 1-1/2 hours per pound, or until fork tender.
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Mediterranean Chicken

Chicken_Recipe_pic

Ingredients

1/4 cup (60 mL) all purpose flour 1/4 tsp (1 mL) pepper 8 skinless chicken thighs, or 4 breast 2 tbsp (30 mL) vegetable oil 1 chopped onion 4 minced cloves of garlic 1/2 tsp (2 mL) dried oregano 1 can (19 oz/540 ml) stewed tomatoes 1 chopped sweet green pepper 1/2 cup (125 mL) olives 2 tbsp (30 mL) chopped fresh parsley 1/2 tsp (2 mL) grated lemon rind

Directions

In plastic bag, combine flour and pepper. Add chicken; shake to coat. Reserve remaining flour mixture. In skillet, heat oil over medium-high heat; brown chicken all over, about 10 minutes. Remove to plate; set aside.

Add onion and garlic to pan; cook over medium heat for 3 minutes. Add oregano; cook for 1 to 5 minutes or until vegetables are tender. Add reserved flour mixture.

Stir in stewed tomatoes and green pepper; bring to boil. Return chicken to pan; reduce heat, cover and simmer, stirring occasionally, for 35 minutes or until juices run clear when chicken is pierced. Serve sprinkled with olives, parsley and lemon rind.

Makes 4 servings.
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Beef and potato casserole

Beef recipe_Pic

Ingredients

2 diced bacon strips 1 lb (454 g) ground beef 1 large onion 1/4 lb (113 g) sliced fresh mushrooms 1 large carrot, finely chopped 1 celery rib, finely chopped 3 tbsp (45 mL) all purpose flour 1 cup (250 mL) beef broth 1 tbsp (15 mL) Worcestershire sauce 1 tsp (5 mL) dried tarragon 1/4 tsp (1 mL) pepper 3 cups (750 mL) hot mashed potatoes 3/4 shredded Cheddar cheese, divided 1 dash paprika

Directions

In skillet, cook bacon until crisp:drain, reserving 1 tsp drippings. Set bacon aside. Cook beef in drippings over med. heat until no longer pink:drain. Toss onion, mushrooms, carrot, and celery in flour: add to skillet with the broth, Worcestershire sauce, tarragon and pepper. Bring to a boil: reduce heat. Simmer uncovered for 15–20 mins or until vegetables are tender. Add bacon: transfer to a greased 2 qt baking dish. Combine potatoes and 1/2 cup cheese: spread over beef mixture. Sprinkle with paprika and remaining cheese. Bake uncovered at 350 deg for 20-25 min or until heated through. Broil 4 inches from the heat for 5 mins or until bubbly
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Deli Pasta Salad

Deli_Recipe_pic

Ingredients

1/4 cup (60 mL) light whipped salad dressing 1/4 cup (60 mL) milk 1 tbsp (15 mL) lemon juice 1/2 tsp (2 mL) dried basil 1/4 tsp (1 mL) pepper 1 pinch salt 2-1/2 cups (625 mL) cooked short pasta, rinsed and drained 2 carrots, shredded 2 stalks celery, diced 1 small sweet green peppers, diced 1/2 cup (125 mL) shredded light old Cheddar-style cheese

Directions

In bowl, whisk together dressing, milk, lemon juice, basil, pepper and salt. Stir in pasta, carrots, celery, green pepper and cheese until evenly coated. (Salad can be refrigerated in airtight container for up to 24 hours.)
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